Title: Oatmeal Stout
Categories: Alcohol
Yield: 1 Servings

3	lb	3-row amber barley
1	lb	Rolled oats
1	lb	Rolled barley
1	lb	Chocolate malt
1	lb	Bavarian dark malt
2	lb	Amber extract
7		Hops
1	oz	Ale yeast

Crack the grains, and do a standard mash. My mash schedule is 30 min @ 125F, 60 min @ 155F, 5 min @ 168F. Sparge with sufficient water to generate 6 gal wort. Bring to a boil, and add the extract and hops. Boil 60 min, chill, put in your fermenter and add yeast.

Active fermentation usually goes 5-7 days. After this, rack into a keg, and age 2-5 weeks. Drink.

thompson@mv.us.adobe.com (Ross Thompson) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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